Non-Red Velvet Cupcakes

I have a sweet tooth.  A big sweet tooth.  I’ve gotten better about not keeping sweets in the house (not as much as I would like at least).  But that doesn’t stop me from baking when the sweet tooth is calling.  And these cupcakes have it all – a bit of chocolate, cream cheese icing – with cinnamin!, buttermilk, sugar.  What more could you ask for??

So today, when I left work early, and the snow was coming down….

I decided it was a great time to make these cupcakes, again.  And they are delicious.  And easy to make.  It can’t get better.

Except I realized I did not have cupcake liners, so it made it a little bit messier afterwards.  But believe me, just as delicious.  Usually red velvet cupcakes use food coloring.  It doesn’t change the flavor so I left it out.  One thing to make sure to use is the cinnamon in the frosting.  Amazing.

Non-Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

adapted from

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons water

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and water to make a  paste.  Add to the batter, mixing thoroughly until completely combined.  Its a good idea to scrape down the bowl during this process, it will ensure that the cocoa is thoroughly mixed in

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

adapted from

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold

1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

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